Appears in Cook's Country August/September 2007
Compacting all the goodness of coffeecake into muffin form seems like a great idea, but most coffeecake muffins resemble dry, cottony yellow cupcakes with little or no cinnamon filling. We use the same base mixture for both the rich cinnamon filling and nutty streusel topping.
With a swirl of cinnamon enriching a tender cake and a topping of sweet, nutty streusel, a big slice of coffee cake is pretty hard to beat. Compacting all that goodness into a muffin recipe seemed like a great idea, but most of the coffee c...